Preheat oven to 400°F degrees. Lightly coat a large rimmed baking sheet with cooking spray.
In a small bowl, combine the garlic powder, onion powder, Kosher salt, pepper and Italian seasoning.
Pat the tenderloin dry with a paper towel, then rub with spice blend. Create a boat out of aluminum foil so the juices from the pork don't run out into the veggies- keep the top open, just roll up the edges. Place in center of rimmed baking sheet.
In a separate bowl, toss carrots, brussels sprouts and potatoes in a large mixing bowl with red wine vinegar and sprinkle with salt and pepper.
Arrange the vegetables around the tenderloin.
Place in oven and reduce temperature to 350°F degrees. Roast for 23-25 minutes or until pork registers at 145F degrees at it thickest point.
Remove and allow to rest for a few minutes before cutting. Spoon juices in the aluminum foil boat over tenderloin. Serve over your favorite starch.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Pork tenderloins are generally fairly small and tapered, you can easily make 2 1-pound pork tenderloins and double the spice mixture. Use a larger baking sheet, but the total cook time will remain the same.